Bread dumplings in cashew mushroom cream sauce, vegan

Method

Dumplings:
Dice the hard bread rolls and pretzels and soak them in a bowl with warm plant-based milk and let them soak for about 10 minutes. Add all the other ingredients for the dumplings and knead vigorously with your hands to form a homogeneous sticky dough.

Boil water with some salt. Form about 12 firm balls of the same size from the mixture and carefully slide them into the simmering water. Simmer over medium heat for about 15 minutes and then strain.

Creamy Mushroom Sauce:
Finely chop the onion and sauté in the oil until translucent. Clean the mushrooms with a tea towel and cut them into small pieces. Add to the pan and sauté over high heat for about 5 minutes. Mix the soaked cashew nuts with the water in a high-performance blender to a silky consistency. Pour the mixture into the pan with the mushrooms. Add salt, pepper, nutritional yeast hot pepper and let simmer till thick. Season to taste with white wine and vegetable broth. If desired simply add water. Serve the dumplings with the cashew mushroom cream sauce.

Ingredients

For 4 servings

Dumplings:
• 300 g hard bread rolls and pretzels
• 2 tbs Rapunzel frying oil
• 250 ml plant milk
  or water
• 3 tbs Rapunzel locust bean gum
• ½ tsp Rapunzel sea salt, Atlantic
• ½ tsp pepper
• 1 tbs Rapunzel Condimento Bianco
  or apple cider vinegar
• 2 tsp zest from a lemon
  or lime
  
  Creamy Mushroom Sauce:
• 1 large onion
• 200 g mushrooms of your choice (champignons)
• 2 tbs Rapunzel olive oil mild, extra virgin
• 200 g Rapunzel cashew nuts whole
• 100 ml water with 1 tbs Rapunzel clear soup, with organic yeast
• 50 ml Rapunzel Pinot Grigio DOC Venezia
• 3 tbs chopped fresh
  or frozen parsley
• ½ tsp Rapunzel sea salt, Atlantic
• ¼ tsp pepper
• 4 tbs Rapunzel yeast flakes
• ½ tsp hot pepper, finely chopped